Cream Cheese Swirl Brownies
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
16
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Calories
201 kcal
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Course
Dessert, Baked Goods, Others
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Cuisine
Vegetarian
Cream Cheese Swirl Brownies
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
for the brownies:
- 6 oz quality dark chocolate
- 6 TBS unsalted butter
- 3/4 cup granulated sugar dry sweetener of choice
- 2 large eggs
- 2 tsp vanilla extract
- 2 TBS milk or creamer room temperature
- 3/4 cup whole wheat pastry flour*
- 1/4 cup unsweetened cocoa or cacao powder
- 1/2 tsp salt
for the cream cheese swirl:
- 6 oz cream cheese softened (low fat or regular)
- 1/4 cup granulated sugar I used beet, but any granulated sugar should work
- 1 large egg
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Instructions
- 1. Preheat oven to 350F. Grease a 9x9 or 8x8 baking pan (or line with parchment for easy removal), set aside.
- 2. In a medium sauce pan over medium heat melt together butter and chocolate. Stir frequently until fully melted and combined. Remove from heat to cool for 10-15 minutes (you can transfer to fridge for 5 minutes to speed up process).
- 3. Once the chocolate butter mixture has cooled, add in the 3/4 cup of granulated sugar, stirring until dissolved. Add in eggs, whisking in one at a time until smooth. Stir in vanilla extract and milk or creamer.
- 4. Sift in flour, cocoa and salt to avoid lumps in batter. Use spatula to gently combine until batter is smooth. Set sauce pan aside while you make your cream cheese layer.
- 5. Make the cream cheese layer: In a medium bowl using electric mixer or paddle attachment of stand mixer, beat together softened cream cheese until fluffy. Add in egg yolk and sugar beating again until fully combined. Set aside.
- 6. Transfer brownie batter to prepared baking pan, reserving 1/3 cup of batter.
- 7. Next drop in spoonfuls of the cream cheese mixture on top of the brownie batter. See picture in post. Cover with the remaining brownie batter, then use butter knife to gently create swirls, moving the knife in a zigzag motion.
- 8. Bake brownies for 25-35 minutes, until inserted toothpick into center of pan comes out with little to no crumbs. If brownies start to crack after 22 minutes but middle is not done, cover pan with foil and bake for another 5-10 minutes. Make sure your brownies aren't over-baked! Once brownies have finished baking, allow to cool in pan at room temperature for one hour, before transferring to fridge to cool for an additional 2-4 hours.
- 9. Gently remove brownies from pan once chilled, placing on cutting mat. Use large sharp knife to cut the brownies into 16 squares. Brownies will be deliciously fudgy since they've chilled. Store leftovers in container in fridge, up to 1 week. Enjoy!
Notes
- *Whole wheat white flour may be subbed. You can also do half all-purpose flour, half whole wheat flour (6 TBS each). I have not tested this with a gluten-free all-purpose 1:1 flour, but let me know if you do :-)
- Time does not include additional chill time. Brownies can be made a day in advance, chilling the brownies overnight if you wish.
Nutrition Information
Show Details
Serving
1bar
Calories
201kcal
(10%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Cholesterol
57mg
(19%)
Sodium
139mg
(6%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 201kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 57mg | 19% |
| Sodium | 139mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
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